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Home » Recipes » Dessert

Softest Vegan Sugar Cookies

Mar 27, 2017 · by Kate Kasbee · This post may contain affiliate links · 11 Comments · Modified: Aug 25, 2022

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vegan sugar cookies this recipe

One of the many peculiar things I have learned during my time on planet earth is that most people have a very strong opinion on cookies. For example, you either love oatmeal raisin, or you hate oatmeal raisin (personally, I adore it.) Texture is another big one. Some folks like the satisfaction of a big crunch when they bite into a cookie, while others prefer a soft, chewy, more decadent experience (I am totally in the latter camp.)

Another nugget of wisdom I’ve learned is that you can’t please everyone. So, since I love a soft and chewy cookie, that’s what I’ve made here. The trick to a perfectly soft, melt-in-your-mouth cookie is to not over-bake it. Check on these bad boys at the 10-minute mark to see if the edges are beginning to turn the lightest shade of golden. When they do, you’ve hit the sweet spot. Don’t bake them a minute more! That is, unless you like a crunchy cookie. If that’s your jam, this recipe will work for you, too. Just leave the cookies in a few minutes longer than I’ve recommended here and you’ll get a crunchier, more crumbly result.

vegan sugar cookies

These vegan sugar cookies aren’t trying to be anything they’re not. With less than 10 ingredients you probably already have in your fruit bowl and pantry, you’ll be amazed at how quickly they come together and how simply delicious they taste. Disclaimer: don’t exclude the banana. The flavor is barely detectable, but it does a terrific job as an egg replacement in holding everything together.

If you’re looking for an easy vegan vanilla frosting to slather on these cookies, Loving It Vegan has a great one.

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Softest Vegan Sugar Cookies

5 from 1 reviews
  • Author: Well Vegan
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: 2 dozen cookies 1x
  • Category: Dessert
  • Cuisine: Vegan
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Description

These vegan sugar cookies are everything you want in a soft, chewy dessert. With less than 10 ingredients, you'll be amazed at how quickly they come together and how simply delicious they taste.


Ingredients

Scale
  • ½ cup vegan butter, softened
  • ¾ cup granulated sugar (plus extra for sprinkling)
  • ½ banana, mashed (about ¼ cup)
  • 1 tsp. vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ Tbsp. cornstarch
  • ¼ tsp. salt

Instructions

  1. Combine the softened vegan butter and sugar in a large mixing bowl. Beat with a hand mixer on medium speed until fluffy, about 4 to 5 minutes. Add the mashed banana and vanilla and increase speed to medium-high. Beat for 2 to 3 minutes more, until the banana is fully incorporated and the batter is lump-free.
  2. Preheat oven to 350F. Place a fine mesh strainer over the mixing bowl and sift the flour, baking powder, baking soda, cornstarch, and salt into the wet ingredients. Stir batter with a wooden spoon until a soft ball of dough forms. Cover bowl with plastic wrap and freeze for 15 minutes. If the dough is too sticky to handle, put it back in the freezer for 5 minutes more.
  3. Line two baking sheets with parchment paper. Scoop small, heaping tablespoon-sized pieces of the dough and roll them into balls between your hands. Drop them on the baking sheet about 2 inches apart and sprinkle with a tablespoon of sugar. Use the bottom of a drinking glass to slightly flatten each cookie.
  4. Bake for 10 – 12 minutes, or until the edges of the cookies are just barely beginning to turn golden. Cool on the baking sheet for 2 to 3 minutes, then transfer to a wire cooling rack. Enjoy cookies immediately (recommended) or store in an airtight container.

Did you make this recipe?

Tag @well_vegan on Instagram and hashtag it #wellvegan

This recipe was inspired in part by Minimalist Baker.

More Vegan Dessert Recipes Recipes

  • Salted Vegan Peanut Butter Cookies
  • Cinnamon Apple Crumble (Gluten-Free and Vegan)
  • Mini Vegan Pumpkin Pies with Frosted Cranberries
  • Apple Cider Cake with Maple Glaze (Vegan)

Reader Interactions

Comments

  1. Katie Koteen

    January 18, 2021 at 5:22 pm

    There isn't a noticeable banana flavor in them.

  2. KAYLA GREEN

    January 13, 2021 at 1:53 pm

    Do these have a banana flavor?

  3. Amanda

    January 27, 2020 at 11:04 am

    Also, will organic cane sugar make a difference? Instead of using granulated sugar.

    Thanks!

  4. Katie Koteen

    January 20, 2020 at 7:12 pm

    Yeah, absolutely! Let us know how it goes.

  5. Amanda

    January 20, 2020 at 6:34 pm

    Can I use apple sauce instead of the mashed banana?

  6. Christine

    January 13, 2020 at 8:17 am

    These are the best cookies I have found!






  7. Katie Koteen

    November 02, 2017 at 1:56 pm

    Nope, not at all 🙂 Either would work just fine.

  8. Kate Kasbee

    November 02, 2017 at 12:31 pm

    You can use either one and get the same results 🙂

  9. Marwa

    November 02, 2017 at 12:25 pm

    Does it make a difference whether I use bleached or unbleached flour?

  10. Kate Kasbee

    April 06, 2017 at 9:48 am

    Hi Mary! If you want to swap applesauce for the vegan butter, I recommend doing half of each (1/4 cup applesauce and 1/4 cup vegan butter). You can use 1/2 cup applesauce, but the cookies will be more dense and I can't guarantee they'll still be super soft. Let us know if you try it!

  11. Mary Roya

    April 06, 2017 at 8:50 am

    Would the recipe work using apple sauce instead of the vegan butter? This sounds wonderful.

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